behind the bar: brittany maguire’s rosada – Design*Sponge

As I prepare the cocktails for this column, I’m slowly entering a world that was previously completely unknown to me. One question on my Facebook wall about where to buy a certain brand of bitters sparked a flurry of responses and links from many friends who are passionate about high quality drink. I can definitely see how one could become quite fascinated with mixing drinks and making syrups, bitters and the like. This week’s recipe for the Rosada, which can be found on The Comrade’s summer cocktail, is the creation of a very enthusiastic bartender, Brittany Maguire. The color is all natural, from hibiscus flowers infused in tequila. However, there’s another great ingredient whose color doesn’t show up but whose taste sure does. Brittany serves hers garnished with cucumber and hibiscus petals, but I stopped just short of the petals. Do you infuse liquor for homemade cocktails? If so and you’d like to share, don’t be afraid to send us an email through the submissions address. — Kristina


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